Crispy Spiral Tofu Spring Rolls
Try these crispy spiral tofu spring rolls filled with mushrooms, vegetables, and tofu—pan-fried to golden perfection and perfect with a sweet chili or soy dipping sauce.
These Crispy Spiral Tofu Spring Rolls are a fun and flavorful twist on the classic spring roll. Filled with a hearty mixture of crumbled tofu, finely chopped mushrooms, carrots, and cabbage, and seasoned with soy sauce, rice vinegar, and sesame oil, these rolls are pan-fried until beautifully golden and crispy. Rolled in an eye-catching spiral shape using rice paper sheets, they are not just tasty but visually stunning as well. Perfect as a vegan appetizer or snack, these rolls are best enjoyed hot with a dipping sauce of your choice.
Ingredients
Nutritional Information
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 480mg
- Total Carbohydrates: 25g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 9g
Directions
1. Prepare the Filling
Heat a drop of oil in a pan. Sauté mushrooms, cabbage, carrots, tofu, garlic, and ginger together until moisture evaporates and mixture looks dry. Season with soy sauce, vinegar, sesame oil, salt, and pepper. Stir in spring onions and mix well. Let the filling cool completely.
2. Set Up a Rolling Station
Prepare a bowl of warm water for dipping the rice paper, a damp cutting board or tea towel, and a small bowl of water for sealing the rolls.
3. Make a Wide Wrapper
Dip two sheets of rice paper briefly in warm water. Lay them side by side with their edges overlapping to form a large oval-shaped surface.
4. Fill and Roll the "Cigar"
Spoon about 2–3 tablespoons of the filling in a line across the center. Fold in the sides and roll it tightly like a cigar. Seal the edge using a bit of water.
5. Coil into Spirals
Take the rolled cigar and coil it into a flat spiral or "snail shell" shape. Press the end slightly to seal. Repeat to make about 20 spirals.
6. Pan-Fry
Heat a thin layer of oil in a skillet. Pan-fry the spirals for 2–3 minutes on each side or until golden brown and crispy.
7. Serve
Serve hot with sweet chili sauce or a quick soy dip (soy sauce + black vinegar + dash of sesame oil + chili flakes).
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